The Menu Book; 4th ed. of Practical Gastronomy, a Menu Compiler and Register of Dishes ..

by Charles Herman Senn

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196 pages, Hardcover

First published August 5, 2015

About the author

A good biography is provided by the Robert Mondavi Institute for Wine and Food Science:
http://householdbooks.ucdavis.edu/aut...

Reviews

[Bryce Gorman · Rating 4 out of 5]

What a fascinating read! The Menu Book offers a glimpse into the fancy restaurant fare of the beginning of the 20th century. This book was meant as a guide for restauranteurs, featuring the French names of foods and the English translation. Note that there are no recipes in this book, only dishes and explanations.
It is interesting to see a wider variety of foods- different types of game and fish, different vegetables- while the dishes lack the international accents we are so used to now. The desserts are especially interesting.